VEGAN BROCCOLI RICE CASSEROLE
This vegan broccoli rice casserole makes such a great side dish! You won't believe how cheesy and creamy it is completely without dairy products. And it's so easy to make!
Provided by Sina
Categories Entrées Main Course
Number Of Ingredients 15
Steps:
- Preheat your oven to 350 °F. Wash the broccoli and cut it into florets. Cook the broccoli either on the stovetop or in an Instant Pot (choose "0 minutes" on manual).
- Grease a large baking dish with vegan margarine.
- Heat some oil in a pan and sauté the chopped onion until it's translucent. This should take about 3 minutes.
- Place all of the ingredients for the sauce into a high speed blender and process until smooth.
- In a large bowl, combine the cooked rice, the cooked broccoli, the sautéed onion, and the sauce. Stir carefully.
- Transfer to the prepared baking dish, add the shredded vegan cheese and bake for 15 minutes. Sprinkle with freshly chopped parsley and serve immediately. Enjoy!
Nutrition Facts : Calories 436 kcal, Carbohydrate 60 g, Protein 16 g, Fat 17 g, SaturatedFat 3 g, Sodium 741 mg, Fiber 10 g, Sugar 6 g, ServingSize 1 serving
BROCCOLI CHEESE RICE CASSEROLE (VEGETARIAN)
This is a very good and creamy Brocolli and Cheese Rice Casserole. It originally called for Cream of Chicken soup, but my girlfriend is a vegetarian, so I have substituted it for Cream of Mushroom and found that it does not loose much flavor.
Provided by Kev In Frisco
Categories < 60 Mins
Time 55m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F.
- In a skillet melt the butter.
- Sauté onion and garlic, until onions are tender. Set aside to cool.
- Steam the frozen broccoli until thawed, then drain well. Let cool.
- Cook wild rice according to directions. (Use any type of rice desired; wild rice is exceptionally good in this recipe).
- It is important to allow the warm ingredients to cool before mixing everything together so the cheese doesn't melt too soon.
- When sufficiently cool, reserve 1/2 cup of the cheese and mix remaining ingredients together. Put in a oven-proof baking dish or casserole dish (or 2 if needed).
- Spread reserved 1/2 cup of cheese on top. Cover with foil.
- Bake for 20 minutes, remove foil; bake an additional 5 to 15 minutes, or until cheese on top is hot and bubbly.
Nutrition Facts : Calories 516.1, Fat 20.3, SaturatedFat 11.5, Cholesterol 50, Sodium 491.2, Carbohydrate 66.1, Fiber 6.5, Sugar 3.7, Protein 20.9
ASPARAGUS OR BROCCOLI CASSEROLE
My Aunt Naomi made this casserole years ago while we were all vacationing at Hilton Head. She wrote the recipe down on her personalized stationary for my mother. I was going through my mom's recipe box about a year ago and found the tattered and often used recipe. I thought I'd better record it here to preserve it and share this delicious casserole with others. Enjoy!
Provided by ttapscott
Categories Vegetable
Time 1h
Yield 10-12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Mix first five ingredients in a bowl. Add partially cooked vegetable, then stir in Stove Top dressing. Pour in a greased 2 quart baking dish and top with shredded cheese.
- Bake 45 minutes, uncovered.
Nutrition Facts : Calories 341.4, Fat 24.2, SaturatedFat 10.3, Cholesterol 79.8, Sodium 782.7, Carbohydrate 24.1, Fiber 1.8, Sugar 3.9, Protein 8.7
ASPARAGUS CASSEROLE
This is my mother's recipe. It is a very simple recipe and quick to put together. Great when you need that extra side dish in a hurry.I never really like asparagus until I tried this dish. I hope you like it too!
Provided by Chef Eileen
Categories Vegetable
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 350.
- Layer bottom of casserole dish with Cheese Nips (crushed or whole).
- In separate bowl mix Celery Soup and Milk together until smooth.
- Add the can of Asparagus to Soup mixture and stir together.(if using whole Spears,cut into bite size).
- Carefully pour in casserole dish over Crackers.
- Top with more Cheese Nips Crackers.
- Dot with a little butter or margarine and sprinkle fresh black pepper on top.
- Bake until brown and bubbly.
- ENJOY!
Nutrition Facts : Calories 97, Fat 4.7, SaturatedFat 1.6, Cholesterol 12.7, Sodium 606.4, Carbohydrate 11, Fiber 2.5, Sugar 2.4, Protein 4.5
ASPARAGUS AND WILD RICE CASSEROLE
I learned the fun of cooking as a child. I love to create as I cook- this recipe is a combination of several different asparagus dishes. It's also tasty with pieces of cooked duck added to the wild rice.
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a small saucepan, saute onion in butter until tender. Add flour and salt; stir to make a paste. Add milk; cook over medium heat, stirring constantly, until mixture thickens. Cool 1 minute more. Remove from heat; stir in sour cream until smooth. , In a greased 11x7-in. baking dish, layer wild rice, asparagus, sour cream mixture, cheese and bacon. Bake at 350° for 30 minutes.
Nutrition Facts : Calories 247 calories, Fat 14g fat (9g saturated fat), Cholesterol 44mg cholesterol, Sodium 294mg sodium, Carbohydrate 19g carbohydrate (4g sugars, Fiber 2g fiber), Protein 11g protein.
ASPARAGUS CASSEROLE
Make and share this Asparagus Casserole recipe from Food.com.
Provided by Flora Underwood
Categories Vegetable
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Layer asparagus, chopped eggs, chopped pimientos and grated cheese.
- Mix about 1/4 juice from asparagus with cream of mushroom soup and pour over asparagus mixture.
- Spread buttered crumbs over top.
- Bake at 400F for approximately 20 to 30 minutes or until bubbly.
Nutrition Facts : Calories 242.6, Fat 16.6, SaturatedFat 7.9, Cholesterol 135.7, Sodium 693.2, Carbohydrate 10.9, Fiber 2.5, Sugar 3.4, Protein 14.2
A.B.C. VEGETABLE CASSEROLE
The ABC's stand for the asparagus, broccoli, and cauliflower that make up this vegetable casserole. This recipe came from a church cookbook that belonged to my grandmother It is a great way to get your veggies!
Provided by Babs7
Categories Vegetable
Time 45m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F.
- Combine asparagus, broccoli, and cauliflower in a pot of water and cook at medium heat for 10 minutes.
- Combine mushroom soup and cheese in a separate pot and heat until cheese melts.
- Drain the cooked vegetables and put in a casserole dish.
- Pour soup and cheese mixture over the vegetables.
- Cover with onion rings and bake at 350°F for 30 minutes or until bubbly.
Nutrition Facts : Calories 137.1, Fat 9.4, SaturatedFat 4.7, Cholesterol 19.8, Sodium 490, Carbohydrate 7.3, Fiber 1.7, Sugar 2, Protein 7
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love